Corn Custard with Chorizo and Mushrooms

Name: Corn Custard with Chorizo and Mushrooms
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Butter for greasing baking dish; 567 grams packages frozen corn kernels, thawed (4 cups); 113 grams cream cheese, softened; 340 grams cremini mushrooms, trimmed and thinly sliced; 6 larges eggs; 1 Tbsp finely chopped fresh jalapeño chile including seeds; 591 milliliters 1/2 pound Monterey Jack cheese, coarsely grated; 2 Tbsps olive oil; 1 teaspoons salt; 237 milliliters scallions, finely chopped; 227 grams Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices; 2 Tbsps sugar; 237 milliliters whole milk; 79 milliliters yellow cornmeal (not coarse)

Corn Custard with Chorizo and Mushrooms is a gluten free recipe with 8 servings. One portion of this dish contains approximately 25g of protein, 39g of fat, and a total of 549 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have cornmeal, olive oil, monterey jack cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes.

Ingredients you will need

Chorizo

Cooking Oil

Equipment you will use

Frying Pan

Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.

Ingredients you will need

Chorizo

Equipment you will use

Slotted Spoon

Paper Towels

Baking Pan

Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes.

Ingredients you will need

Mushrooms

Cooking Oil

Equipment you will use

Frying Pan

Add chile and sauté, stirring, until softened, about 1 minute.

Ingredients you will need

Chili Pepper

Transfer to baking dish with chorizo.

Ingredients you will need

Chorizo

Equipment you will use

Baking Pan

Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).

Ingredients you will need

Cream Cheese

Cornmeal

Sugar

Corn

Equipment you will use

Food Processor

Whisk together eggs, milk, and salt in a large bowl until combined well.

Ingredients you will need

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined.

Ingredients you will need

Green Onions

Cheese

Corn

Equipment you will use

Whisk

Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.

Ingredients you will need

Cheese

Equipment you will use

Baking Pan

Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving.

Equipment you will use

Oven

Serve warm or at room temperature.

Custard can be baked 1 day ahead, though texture will not be as light or creamy. Cool completely, uncovered, then chill, covered. Reheat, uncovered, in a 350°F oven 20 to 25 minutes.

Ingredients you will need

Custard